Country-style cooking. Recipes adapted from peasant dishes. Maybe waitresses dressed like shepherdesses. We ask the Superdiners: Which San Diego restaurants invoke a humble, “simple way of life?"

I like big, complex flavors, so this is a no-brainer: Pomegranate Russian-Georgian Restaurant on El Cajon Boulevard. Pelmeni (meat-stuffed dumplings with a yogurt sauce) go down easily. On weekends, there’s shashlik — if grilled meats are your thing. But when I’m in a funk, I turn to the zharkoye, a braised beef stew that never fails to lift my spirits. Be warned that, although the dishes may evoke Georgian peasant cookery, the prices don’t. Cash only. Bring plenty. — Matthew Rowley, food historian, blogger (whiskeyforge.com; Twitter @mbrowley)

The Linkery takes the cake on this. I had an order of farm-fresh crudités once that looked and tasted like the vegetables had just been pulled out of the ground! After that, try a house-made link, with some house-made mustard and a side of house-cured sauerkraut. Marie Antoinette might just appear at your table. — Sara Hanson, fine wine specialist and blogger (thesarkuswineblog.com)

Chef Olivier Bioteau at Farm House Cafe. His approach is simple and elegant. He’s one of San Diego’s culinary gangsters. I love the pâté; crab cakes with watermelon, fennel and apple; Cortez halibut with cocoa beans, fennel and corn. Finish with a coffee and chocolate tasting or cheese. — Ricardo Heredia, executive chef at Alchemy Restaurant

I get that vibe at Sea Rocket Bistro in North Park. The food and ambience are simple and down to earth, local and unpretentious. The grilled sardines with vegetables is about as basic and primal as it gets. — Gary W. Schons, state prosecutor, avid diner

I’m trying to visualize a place I eat at with servers in peasant tops! My first thought was Tractor Room (which I love going to) with the trophy animal heads on the walls. This question is about getting back to basics and, fortunately, I see it happening a lot these days. Like at the Farm House Cafe on Adams Avenue. (What I order: the soft polenta with fresh corn; the crab cakes with apple, watermelon & fennel; and the burger.) And the new Local Habit Organic Food and Craft Beer on Fifth in Hillcrest. (What I order: sunny side up egg & bacon lardons pizza … you can’t go wrong here. Roasted Brussels sprouts!) — Tina Luu, pastry chef, food lecturer at the Art Institute of California San Diego

Lots of chefs propose a farm-to-table concept. One place comes to mind: Jeremy’s on the Hill (4354 Highway 78, Wynola, outside Julian. 760-765-1587 or jeremysonthehill.com). A young chef, comfortable restaurant, and in a very country-ish setting! — Fabrice Poigin, private chef, restaurant consultant

Pizzeria Bruno (4207 Park Blvd. North Park. 619-260-1311 or pizzeriabrunosd.com). They primarily do Neapolitan-style pizza, two salads and that’s it. But because their menu is so focused, they capitalize on their strength. Their ingredients are fresh and the food is good. Plus whenever we go, half the dining room is speaking Italian. If it’s good enough for the Italians, it’s good enough for me! — Robin Taylor, organic farmer at Suzie’s Farm and Sun Grown Organic Distributors